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In the growing information systems (IS) literature on metaverse, augmented reality (AR) technology is regarded as a cornerstone of the metaverse which enables interaction services. Interaction has been identified as a core technology characteristic of metaverse shopping environments. Based on previous human–technology interaction research, the authors further explicate interaction to be multimodal sensory. The purpose of this study is thus to better understand the unique nature of interaction in AR technology and highlight the technology's benefits for shopping in metaverse spaces.

An experiment has been conducted to empirically examine the authors' research model. The authors use the structural equation modeling (SEM) approach to analyze the collected data.

This study conceptualizes image, motion and touchscreen interactions as the three dimensions of multimodal sensory interaction, which can reflect visual-, kinesthetic- and haptic-based sensation stimulation. The authors' findings show that multimodal sensory interaction of AR activates consumers' intention to purchase via a psychological process. To delineate this psychological process, the authors use feelings-as-information theory to posit that experiential factors can influence cognitive factors. More specifically, multimodal sensory interaction is shown to increase multisensory experience and spatial presence, which can effectively reduce product uncertainty and information overload. The two outcomes have been considered to be key issues in online shopping environments.

This study is one of the first ones that shed light on the multimodal sensory peculiarity of AR interactions in the extant IS literature. The authors further highlight the benefits of AR in addressing major online shopping concerns about product uncertainty and information overload, which are largely overlooked by prior research. This study uses feelings-as-information theory to explain the impacts of AR interactions, which reveal the essential role of the experiential process in sensory-enabling technologies. This study enriches the existing theoretical frameworks that mostly focus on the cognitive process. The authors' findings about AR interactions provide noteworthy guidelines for the design of metaverse environments and extend the authors' understanding of how the metaverse may bring benefits beyond traditional online shopping settings.

The purpose of this study is to investigate the impact of integrating “Licorice powder” into curd balls on their storage stability under refrigeration conditions. Through this examination, this study aims to evaluate the potential effects of licorice powder on extending the shelf life, maintaining quality attributes and preserving the overall stability of curd balls when stored at refrigeration temperatures.

Licorice powder, in varying quantities (1%, 2% and 3%), was incorporated into curd balls alongside a control group lacking licorice (0%). These batches were subsequently stored for 25 days under refrigeration at a temperature of 4 ± 1ºC, using aerobic packaging conditions. During this storage period, the samples were regularly monitored and analyzed for various parameters to assess changes in their properties and qualities.

The findings indicated that in the treatment groups, pH and titratable acidity were notably lower than those in the control group (p = 0.05). Curd balls enriched with licorice powder exhibited significantly higher levels of 2, 2-diphenyl-1-picrylhydrazyl, 2-2-azinobis-3ethylbenthiazoline-6-sulphonic acid and total phenolic contents compared to the control (p = 0.05). Furthermore, curd balls containing licorice powder displayed notably lower levels of peroxide, thiobarbituric acid reactive substances and free fatty acids in comparison to the control (p = 0.05). Among all samples, T3 (3%) demonstrated significantly less microbial growth (p = 0.05) than the other groups. Conversely, the sensory panel rated T2 significantly higher than T3 (p = 0.05).

The investigation highlights that curd balls enriched with 2.0% licorice powder demonstrated significant efficacy in preventing the deterioration of physicochemical attributes, enhancing antioxidant capacity, restraining lipid oxidation, curbing microbial growth and ultimately exhibiting the most favorable organoleptic properties among the tested variations. This finding underscores the potential of incorporating 2.0% licorice powder as an effective agent for bolstering the storage stability and overall quality of curd balls during refrigerated storage.

At present, there is no reference to Attention Autism (AA) as a framework and therapeutic tool with autistic children in occupational therapy (OT) literature. By way of introducing AA as a potential intervention to the OT community, this study aims to investigate the extent to which participation in a two-day AA training could contribute to increasing confidence and inspire changes in practice for Irish occupational therapists (OTs) supporting autistic children.

A pilot study design with mixed qualitative and quantitative methods was used to evaluate the impact of a two-day AA training on six OTs. The OTs support autistic children throughout Ireland across public, private and voluntary sectors. They completed brief, non-standardised questionnaires 2 weeks before the training (Time 1) and again 12 weeks post (Time 2) training session. At Time 2, additional exploratory questions were answered by OTs regarding their use of AA in practice.

This explorative study’s quantitative findings presented percentage change increases within three areas of confidence for all OTs. These include establishing attention, motivating and developing functional skill goals with autistic children. One of the participants did not score any change in confidence in a fourth area, building rapport, however, the five other participants scored percentage change increases. Qualitative data provided by participants showed that they were implementing AA in practice since attending the training. Five of the participants reported positive experiences of using AA and one participant reported the programme was not suitable for her caseload because of their level of understanding and need.

This was a small, exploratory, practice-based study. As this is the first study exploring this area of practice for OTs, to the best of the authors’ knowledge, there were no standardised methods of assessment available, therefore a self-designed survey was used by the author which had a limited number of open-ended questions and four Likert scale questions. This study was also limited in that there was one main researcher who also delivered the two-day AA training. The sample data set was small which resulted in the limitation of the choice of methods used to analyse the quantitative data. Percentage changes were used as the only available and reliable method for a small data set.

Findings of this study, despite their preliminary nature, indicate that AA training may be a useful professional development consideration for OTs who provide a service for autistic children. Further AA research in OT is required including larger and more rigorous studies. An alternative training option of The Curiosity Programme may be considered for OTs supporting children who may not yet be ready to participate in AA.

The purpose of this study is to develop research questions and explore industry expert perceptions related to the process of transformative changes in post-COVID-19 gastronomy and wine tourism.

To achieve this purpose, the authors applied individual and collective brainwriting techniques using the digital whiteboard, Mural. The research questions were answered within Mural's Sailboat template, which helped industry experts describe four situational areas and their symbolic elements. These included transformative change – the island, strategies – the wind, challenges – the anchors and strengths – the coral. The exploration was conducted across interpersonal, organisational and intra-destination levels.

This study results yielded a know-how framework that synthesised the insights of industry experts. The framework underscores the importance of a sequential approach to embrace transformative change to mindsets, practices and systems. It also advocates strategies (new leadership style, business solutions and community empowerment), potential challenges (self-doubt, established organisational culture and inertia within large systems) and leveraging industry strengths (personality traits, human resources and organisational interdependence) to effectively navigate the evolving gastronomy and wine tourism environment.

This paper represents a pioneering effort in assessing the key areas in the gastronomy and wine business and drawing parallels to the essential levels of transformation required to effectively cope with upcoming uncertainties.

本研究的目的是提出研究问题并探讨行业专家对新冠肺炎 (COVID-19) 后美食和葡萄酒旅游变革过程的看法。

为了实现这一目的, 作者利用数字白板、壁画应用了个人和集体的脑力书写技术。 研究问题在 Mural 的帆船模板中得到了解答, 该模板帮助行业专家描述了四个情景区域及其象征元素。 其中包括变革 – 岛屿、策略 - 风、挑战 - 锚点和优势 - 珊瑚。 探索是在人际、组织和目的地内部层面进行的。

研究结果产生了一个综合了行业专家见解的专业知识框架。 该框架强调了采用顺序方法来拥抱思维方式、实践和系统变革的重要性。 它还倡导战略（新的领导风格、业务解决方案和社区赋权）、潜在的挑战（自我怀疑、既定的组织文化和大型系统内的惰性）, 并利用行业优势（个性特征、人力资源、组织相互依赖）来 有效驾驭不断变化的美食和葡萄酒旅游环境。

本文代表了通过了解有效应对新的不确定性所需的转型水平来评估美食和葡萄酒行业关键形势领域的开创性努力。

La finalidad de este estudio fue desarrollar preguntas de investigación y explorar las percepciones de los expertos de la industria relacionadas con el proceso de cambios transformadores en la gastronomía y el enoturismo post-COVID-19.

Para lograr este objetivo, los autores aplicaron técnicas de escritura de ideas individuales y colectivas utilizando la pizarra digital Mural. Las preguntas de investigación fueron respondidas dentro de la plantilla Sailboat de Mural, que ayudó a los expertos de la industria a describir cuatro áreas situacionales y sus elementos simbólicos. Estos incluían cambios transformadores (la isla), estrategias (el viento), desafíos (las anclas) y fortalezas (el coral). La exploración se llevó a cabo a nivel interpersonal, organizacional e intradestino.

Los resultados de la investigación generaron un marco de conocimientos que sintetizó los conocimientos de los expertos de la industria. El marco subraya la importancia de un enfoque secuencial para adoptar cambios transformadores en mentalidades, prácticas y sistemas. También aboga por estrategias (nuevo estilo de liderazgo, soluciones empresariales y empoderamiento de la comunidad), desafíos potenciales (inseguridad, cultura organizacional establecida e inercia dentro de grandes sistemas) y aprovechar las fortalezas de la industria (rasgos de personalidad, recursos humanos, interdependencia organizacional) para navegar eficazmente en el cambiante entorno de la gastronomía y el enoturismo.

este artículo representa un esfuerzo pionero en la evaluación de áreas situacionales clave en los negocios de la gastronomía y enología al comprender los niveles de transformación necesarios para hacer frente de manera efectiva a las nuevas incertidumbres.

Despite entrepreneurial linguistic style gaining increased attention in entrepreneurship studies, the field for digital vlogger entrepreneurs still lacks a comprehensive understanding of how linguistic patterns enhance audiences attitude and behaviour. This study aims to propose a conceptual model of “language-mental imagery-attitude-behaviour model” that leads to the examination of rich sensory language style of food travel vlogger entrepreneurs and its persuasive effect on audiences' attitude and behavioural intention.

The present study utilises a stimulus-based survey method that involves a sensory-rich vlog script extracted from a high social media engagement authentic vlog. Data are collected through an online questionnaire distributed to a sample of 355 participants via the Amazon Turk mechanism. The study employs confirmatory factor analysis and structural equation modelling to test the proposed hypotheses, with the aim of contributing to the advancement of theories of embodied cognition in entrepreneurial language by examining the attitudes and behaviours of audiences exposed to sensory-rich language. The findings of this research provide valuable insights into the effects of sensory-rich language on audience responses and can inform future research on the role of embodied cognition in entrepreneurial communication.

The findings demonstrate that vlogger entrepreneurial sensory-rich linguistic communication style positively influence audiences' attitude, behavioural involvement with food and intention to taste. Visit intention will be enhanced via the mediating effects of attitude, behavioural involvement with food and intention to taste.

This research highlights the significance of sensory-rich language for vlogger entrepreneurs in entrepreneurial communication, digital storytelling and for destination marketing enterprises in creating a digital sensory engagement marketing strategy.

The study contributes to the literature by elucidating the theories of embodied cognition in entrepreneurial communication. By examining the relationships between vlogger communication evoked mental imagery, audiences attitude and behaviours, this study provides novel insights into the effectiveness of sensory-rich language in vlogger entrepreneurial communication and its impact on audience engagement. These findings have important implications for communication scholars and practitioners alike, shedding light on the role of embodied cognition in entrepreneurial language and the potential of sensory-rich language to enhance audience engagement.

The aim of this paper is to examine the existing literature circa 2010–2023 of introductory wine education involving sensory experience components in an objective, transparent and replicable manner. Sensory experience education normally involves the usage of the five senses (smell, taste, sight, feel and hearing) as means to demonstrate, scaffold and illuminate introductory-level wine curricula. This study identifies the methodologies used in existing in educational wine sensory experience literature, identifies the pedagogical utilities of current wine research and explores findings useful for wine educators.

This paper uses the Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA) for literature review reporting.

From the existing body of literature involving wine sensory experience in education (N = 20), five pedagogical utilities emerged from the dataset: wine sensory experience training (n = 7), wine sensory analysis techniques (n = 5), teaching environment (n = 5), wine and food pairing (n = 2) and psychological context (n = 1). Furthermore, experimental design is the preferred method (n = 14) of research related to wine sensory experience in education.

This study provides utility for wine educators at the college and university level and may provide perspective and tools for firms seeking consumer engagement through wine education.

To the researchers' knowledge, there are no literature reviews that explore wine sensory experience in education. Thus, the primary contributions of this study are threefold: identification of current gaps in wine education research, identification of future research questions and avenues of study, and resources for curriculum improvement of introductory wine courses.

This paper aims to assess the impact of incorporating foxnut powder (FP) into bakery products to evaluate their effect on product quality and nutritional characteristics.

Samples of refined flour (control) and refined wheat flour with varying levels of FP were prepared for each bakery item. Sensory evaluations using a nine-point hedonic scale were conducted. Different concentrations of FP (20% for cakes, 12.5% for bread and 12.5% for doughnuts) were tested to achieve sensory acceptability.

The addition of FP at specified concentrations achieved sensory acceptability in the tested bakery items, significantly impacting overall acceptability. Incorporating FP led to textural attribute alterations, including increased hardness, gumminess and chewiness, alongside reduced cohesiveness and elasticity. Color properties were influenced, affecting lightness, redness and yellowness of the bakery items. Proximate composition analysis highlighted shifts in moisture, protein, fiber, fat and ash content between control and accepted samples. Mineral content analysis revealed notable differences in calcium, potassium, iron, magnesium and sodium between control and accepted samples.

These findings demonstrate the potential of FP to enhance bakery products, offering promising industrial applications in producing nutritionally enriched and visually appealing baked products.

The purpose of this paper is to develop a prototype of a wearable medical device in the form of a bandage with a real-time data monitoring platform, which can be used domestically for diabetic patients to identify the possibility of foot ulceration at the early stage.

The prototype can measure blood volumetric change and temperature variation in the forefoot area simultaneously. The waveform extracted using a pulsatile-blood-flow signal was used to assess blood perfusion-related information, and hence, predict ischemic ulcers. The temperature difference between ulcerated and the reference was used to predict neuropathic ulcers. The medical device can be used as a bandage during the application wherein the sensory module is placed inside the hollow pocket of the bandage. A platform was developed through a mobile application where doctors can extract real-time information, and hence, determine the possibility of ulceration.

The height of the peaks in the pulsatile-blood-flow signal measured from the subject with foot ischemic ulcers is significantly less than that of the subject without ischemic ulcers. In the presence of ischemic ulcers, the captured waveform flattens. Therefore, the blood perfusion from arteries to the tissue of the forefoot is considerably low for the subject with ischemic ulcers. According to the temperature difference data measured over 25 consecutive days, the temperature difference of the subject with neuropathic ulcers occasionally exceeded the 4 °F range but mostly had higher values closer to the 4 °F range. However, the temperature difference of the subject who had no complications of neuropathic ulcers did not exceed the 4 °F range, and the majority of the measurements occupy a narrow range from −2°F to 2 °F.

The proposed prototype of wearable medical apparatus can monitor both temperature variation and pulsatile-blood-flow signal on the forefoot simultaneously and thereby predict both ischemic and neuropathic diabetes using a single device. Most importantly, the wearable medical device can be used domestically without clinical assistance with a real-time data monitoring platform to predict the possibility of ulceration and the course of action thereof.

The purpose of this paper is to provide an overview of what (service) experience is and examine it using three distinct perspectives: customer experience (CX), employee experience (EX) and human experience (HX).

The present conceptualization blends the marketing and organizational behavior/human resources management (OB/HRM) disciplines to clarify and reflect over the meaning of (service) experience. The marketing discipline illuminates the concept of CX, whereas the OB/HRM discipline illuminates the concept of EX. The concept of HX, which transcends CX and EX, is examined in light of its recent development in service research. For each of the three concepts, key themes are identified, and future research directions are proposed.

Because the goal that individuals seek to achieve depends on the role they are enacting, each of the three perspectives on experience (CX, EX and HX) should have a different focal point. CX requires to focus on the process of solving customer goals. EX necessitates to think in terms of organizational context and job content that support employees. Finally, the focus of HX should be on well-being via enhanced gratification, and reduced violation, of basic human needs.

This paper offers an interdisciplinary perspective on (service) experience and simultaneously addresses CX, EX and HX in order to reconcile the different perspectives on experience in service research.

The purpose of the study was to produce a healthier, convenient and traditional ready-to-eat (RTE) snack option with increased nutritional value, using spent hen meat, dietary fibre (DF) and simple technological methods. The product was designed to be stable without refrigeration and be easily adoptable by local self-help groups, rural women and youth and entrepreneurs in urban and semi-urban areas.

Conventional binder used for making snacks, i.e. rice flour was partially replaced by different sources of antioxidant DFs, i.e. oat flour (T₁ – 10%), finger millet flour (T₂ – 5%) and amaranth flour (T₃ –15%) to prepare spent hen snack sticks (SHSS). The snacks were then packaged in low density polyethylene (LDPE) pouches and evaluated for their storage stability at ambient temperature for a period of 35 days. Their physico-chemical, sensory and microbiological quality was evaluated at a regular interval of 7 days. The proximate composition of developed SHSS was compared to commercially available snack products (chakli/murukku – snacks without meat).

The fibre-enriched SHSS showed significant improvement in nutritive value, as they contained more fibre (p = 0.001) and protein (p = 0.029) than control SHSS. When compared to commercially available snack product SHSS showed three-fold significant increase in protein (p = 0.000) and ash content (p = 0.001) and only 11%–12% total fat as compared to 31% fat in the market-available product. The most acceptable treatment in terms of overall sensory quality and nutritional aspects was T₃; however, T₂ was more shelf-stable during the storage period. The study showed that fibre-enriched snacks can be stored at ambient temperature for up to 35 days without substantial loss in physico-chemical, sensory and microbial quality. Hence, substituting rice flour with DFs can lead to the development of products with better sensory attributes and improved functionality.

The simplicity of the product in terms of composition, machinery and low production costs makes it an easily adoptable one by small-scale entrepreneurs, especially those belonging to semi-urban areas.

Incorporation of spent hen meat, a relatively cheap but abundant source of protein, in RTE products can serve as an effective way to alleviate protein malnutrition, whereas addition of fibre further improves the functionality of the product. The methodology can be easily taken up by small-scale entrepreneurs and create a market for snack-based functional meat products.